Although there is more than one opinion about the origin of the term "Dutch oven," the term refers to any of a  variety of covered cast pots used for cooking.  Most commonly, the term refers to a covered cast iron pot or kettle with a flat bottom, flat sides, and a flat, flanged lid for holding coals atop the oven.  Most have a steel bail handle attached to each side of the oven near the top for easy movement and metal legs to support the oven over the heat source.

Preparing a Dutch Oven for Use

There are several variations on the preparation or seasoning of cast iron cookware before use, but the objective is always the same.  Seasoning refers to the process of baking onto the porous cast iron cooking surface a coating of oil, that prevents the metal from rusting, creates a nonstick surface that makes clean-up easier, and it adds a subtly delicious flavor unmatched by other types of cookware.

The general process is pretty simple:

• Warm the cookware, peeling off any labels.

• Wash and rinse the cookware, and dry it thoroughly.  Grease the inside surface lightly with solid shortening.

• Bake the greased cookware at 300˚ F in a conventional oven for one hour.  Expect some smoke from your oven as the shortening is burned onto the metal surface of the cookware.  Ventilate the room and turn off the smoke detector beforehand.  Turn the smoke detector on again as soon as the seasoning process is completed.

• After the cookware has cooled, wipe out any excess grease.  Store the cookware with a paper towel inside and the edges hanging out from under the lid to absorb any excess oils and to allow air to enter.

• It may be necessary to repeat this process if part of the cookware did not season properly.

Over time your cookware will naturally develop a hard, smooth, black coating on the inside surface.

Dutch Oven Cleaning

There are a few "don'ts" when dealing with cast iron cookware:

• Don't use dish soap or detergent.  It can leave a film and add unwanted flavor to your food.

• Don't use a metal scraper or scouring pad.  Avoid damage to the surface seasoning by using a nylon brush and rinsing with fresh water.

• Don't put cold water on hot cast iron cookware; sudden, extreme temperature change can cause the cookware to crack.

• Don't unnecessarily overheat cast iron cookware over a fire; it can warp or crack the cookware.

But not every suggestion is negative:

• For best results, cast iron cookware should be cleaned immediately after use.  If necessary, you can put some hot water in the cookware to let it soak until the meal is finished.

• After cleaning, wipe out any excess water with a paper towel.  Warm the cookware just enough to completely dry it.

• Using a paper towel or soft cloth, wipe a thin coating of oil over the entire surface of the cookware.

• For storage, place a paper towel under the lid and hang out the side slightly to absorb any excess oil and to allow some air into the oven.

• Store cookware where it will stay dry.